The Art of Cooking, Pie Making, Pastry Making, and Preserving PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download The Art of Cooking, Pie Making, Pastry Making, and Preserving PDF full book. Access full book title The Art of Cooking, Pie Making, Pastry Making, and Preserving by Francisco Martínez Montiño. Download full books in PDF and EPUB format.
Author: Francisco Martínez Montiño
Publisher: University of Toronto Press
ISBN: 1487549385
Category : Cooking
Languages : en
Pages : 678
Get Book Here
Book Description
In 1611 Francisco Martínez Montiño, chef to Philip II, Philip III, and Philip IV of Spain, published what would become the most recognized Spanish cookbook for centuries: Arte de cocina, pastelería, vizcochería y conservería. This first English translation of The Art of Cooking, Pie Making, Pastry Making, and Preserving will delight and surprise readers with the rich array of ingredients and techniques found in the early modern kitchen. Based on her substantial research and hands-on experimentation, Carolyn A. Nadeau reveals how early cookbooks were organized and read and presents an in-depth analysis of the ingredients featured in the book. She also introduces Martínez Montiño and his contributions to culinary history, and provides an assessment of taste at court and an explanation of regional, ethnic, and international foodstuffs and recipes. The 506 recipes and treatises reproduced in The Art of Cooking, Pie Making, Pastry Making, and Preserving outline everything from rules for kitchen cleanliness to abstinence foods to seasonal banquet menus, providing insight into why this cookbook, penned by the chef of kings, stayed in production for centuries.
Author: Francisco Martínez Montiño
Publisher: University of Toronto Press
ISBN: 1487549385
Category : Cooking
Languages : en
Pages : 678
Get Book Here
Book Description
In 1611 Francisco Martínez Montiño, chef to Philip II, Philip III, and Philip IV of Spain, published what would become the most recognized Spanish cookbook for centuries: Arte de cocina, pastelería, vizcochería y conservería. This first English translation of The Art of Cooking, Pie Making, Pastry Making, and Preserving will delight and surprise readers with the rich array of ingredients and techniques found in the early modern kitchen. Based on her substantial research and hands-on experimentation, Carolyn A. Nadeau reveals how early cookbooks were organized and read and presents an in-depth analysis of the ingredients featured in the book. She also introduces Martínez Montiño and his contributions to culinary history, and provides an assessment of taste at court and an explanation of regional, ethnic, and international foodstuffs and recipes. The 506 recipes and treatises reproduced in The Art of Cooking, Pie Making, Pastry Making, and Preserving outline everything from rules for kitchen cleanliness to abstinence foods to seasonal banquet menus, providing insight into why this cookbook, penned by the chef of kings, stayed in production for centuries.
Author: Antoni Riera i Melis
Publisher: ohDigital
ISBN:
Category : Art
Languages : en
Pages : 274
Get Book Here
Book Description
This publication by Dr. Antoni Riera Melis and Dr. Joan Santanach presents a bibliographic tour through the history of Catalan cuisine on the occasion of the 500th anniversary of the first edition of the Llibre del coc, attributed to Master Robert, chef to King Ferdinand of Naples, and printed in Barcelona at the press of Carles Amorós in the year 1520. This work enjoyed great success and has had more than half a dozen editions in Catalan and a dozen in Spanish with the title: Libro de guisados. The Biblioteca de Catalunya holds a very rich bibliographic collection on gastronomy and this work shows a taste of the documentation that can be found there. The book contains interviews with specialists in the field who provide a multifaceted vision of gastronomy, among which are Salvador Capdevila, Narcís Comadira, Laura Conde, Jesús Contreras Hernández, Toni Massanés and Carme Ruscalleda. The book concludes with an extensive bibliography and a list of digital resources that contribute to the research and understanding of the Catalan gastronomic heritage.
Author: Rafael Climent-Espino
Publisher: Vanderbilt University Press
ISBN: 0826504205
Category : Social Science
Languages : en
Pages : 409
Get Book Here
Book Description
A foundational text in the emerging field of Latin American and Iberian food studies
Author: Anne Willan
Publisher: Univ of California Press
ISBN: 0520244001
Category : Cooking
Languages : en
Pages : 344
Get Book Here
Book Description
This gorgeously illustrated volume began as notes on the collection of cookbooks and culinary images gathered by renowned cookbook author Anne Willan and her husband Mark Cherniavsky. From the spiced sauces of medieval times to the massive roasts and ragoûts of Louis XIV’s court to elegant eighteenth-century chilled desserts, The Cookbook Library draws from renowned cookbook author Anne Willan’s and her husband Mark Cherniavsky’s antiquarian cookbook library to guide readers through four centuries of European and early American cuisine. As the authors taste their way through the centuries, describing how each cookbook reflects its time, Willan illuminates culinary crosscurrents among the cuisines of England, France, Italy, Germany, and Spain. A deeply personal labor of love, The Cookbook Library traces the history of the recipe and includes some of their favorites.
Author: Mark McWilliams
Publisher: Oxford Symposium
ISBN: 1903018897
Category : Business & Economics
Languages : en
Pages : 384
Get Book Here
Book Description
Essays on Food and Celebration from the 2011 Oxford Symposium on Food and Cookery. The 2011 meeting marked the thirtieth year of the Symposium.
Author: Carolyn A. Nadeau
Publisher: University of Toronto Press
ISBN: 1442637307
Category : Cooking
Languages : en
Pages : 335
Get Book Here
Book Description
Through an inventive and original engagement with Don Quixote and other Golden Age literature, Carolyn A. Nadeau explores the shifts in Spain's cultural and gastronomic history.
Author: Paul Richardson
Publisher: Simon and Schuster
ISBN: 1416545395
Category : Travel
Languages : en
Pages : 291
Get Book Here
Book Description
Vivid and richly textured, A Late Dinner is a delightful journey through Spain and Spanish cuisine. Paul Richardson is the perfect guide. In lush prose he brings to life the fascinating people who grow and cook and eat the hugely varied and still little-known food of Spain. Richardson's vibrant writing takes readers beyond gazpacho and paella and immerses them in the flavorful world of Spanish food -- from the typical coastal cuisine; to the ancient shepherd cooking of the mountains; to the cities of Madrid, Barcelona, and San Sebastián, where chefs are setting the trend for modern cuisine across the globe. His evocative descriptions -- the fried þsh in Cádiz; the tender asparagus and sweet crispy lettuce of Navarre; the Catalan calçotada, a feast of grilled spring onions in a nutty, delicately spicy sauce; the whimsical creations of internationally acclaimed chef Ferran Adrià -- are a celebration of the senses. Richardson traces the roots of Spanish cooking to the landscape, the people, and the history of this beautiful and complex country. A Late Dinner is a glorious and intimately drawn portrait of Spain.
Author: Hélène Jawhara Piñer
Publisher: Academic Studies PRess
ISBN: 1644699206
Category : Cooking
Languages : en
Pages : 271
Get Book Here
Book Description
2022 National Jewish Book Award Finalist for Sephardic Culture A fascinating study that will appeal to both culinarians and readers interested in the intersecting histories of food, Sephardic Jewish culture, and the Mediterranean world of Iberia and northern Africa. In the absence of any Jewish cookbook from the pre-1492 era, it requires arduous research and a creative but disciplined imagination to reconstruct Sephardic tastes from the past and their survival and transmission in communities around the Mediterranean in the early modern period, followed by the even more extensive diaspora in the New World. In this intricate and absorbing study, Hélène Jawhara Piñer presents readers with the dishes, ingredients, techniques, and aesthetic principles that make up a sophisticated and attractive cuisine, one that has had a mostly unremarked influence on modern Spanish and Portuguese recipes.
Author: Mark McWilliams
Publisher: Oxford Symposium
ISBN: 1909248495
Category : Social Science
Languages : en
Pages : 399
Get Book Here
Book Description
The papers explored the use of food and cookery to explore the past and the exotic, and food in corporations.
Author: Erin Griffey
Publisher: Routledge
ISBN: 1000480321
Category : History
Languages : en
Pages : 550
Get Book Here
Book Description
Through a thematic overview of court culture that connects the cultural with the political, confessional, spatial, material and performative, this volume introduces the dynamics of power and culture in the early modern European court. Exploring the period from 1500 to 1750, Early Modern Court Culture is cross-cultural and interdisciplinary, providing insights into aspects of both community and continuity at courts as well as individual identity, change and difference. Culture is presented as not merely a vehicle for court propaganda in promoting the monarch and the dynasty, but as a site for a complex range of meanings that conferred status and virtue on the patron, maker, court and the wider community of elites. The essays show that the court provided an arena for virtue and virtuosity, intellectual and social play, demonstration of moral authority and performance of social, gendered, confessional and dynastic identity. Early Modern Court Culture moves from political structures and political players to architectural forms and spatial geographies; ceremonial and ritual observances; visual and material culture; entertainment and knowledge. With 35 contributions on subjects including gardens, dress, scent, dance and tapestries, this volume is a necessary resource for all students and scholars interested in the court in early modern Europe.
